Iraqi DolmaStuffed Vegetables and Grape Leaves
This Iraqi dolma variation combines grape leaves, peppers, zucchini, and eggplant with a rice-and-lamb filling in a tangy tomato sauce.
Prep
1h
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Vegetables
- 250gGrape Leaf (rinsed)
- 2pcsBell Pepper (cored)
- 350gZucchini (hollowed)
- 350gEggplant (hollowed)
Filling
- 200gOnion (finely chopped)
- 300gBasmati Rice (rinsed)
- 350gGround Lamb
- 30gFresh Parsley (finely chopped)
- 15gFresh Mint (finely chopped)
- 4gCumin Powder
- 12gSalt
- 2gBlack Pepper
Sauce
- 80gTomato Paste
- 30mlPomegranate Molasses
- 25mlVegetable Oil
- 800mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Keep the grape leaf covered so it stays pliable, and set the cored bell peppers, hollowed zucchini, and hollowed eggplant aside for filling.
- 02
Combine the onion, basmati rice, ground lamb, fresh parsley, fresh mint, cumin powder, salt, and black pepper in a bowl and mix until evenly combined.
- 03
Stuff the bell peppers, zucchini, and eggplant loosely, and roll small portions of the filling inside the grape leaf.
- 04
Arrange the stuffed vegetables and rolled leaves snugly in a wide pot.
- 05
Whisk together the tomato paste, pomegranate molasses, vegetable oil, and water, then pour the mixture over the stuffed vegetables.
- 06
Cover with a plate and lid and simmer until the basmati rice is tender and the ground lamb reaches 71°C (160°F).
- 07
Rest the pot for a few minutes before unmolding or serving.
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